Today's Bread (2019-2022)
- Thread starter TastyReuben
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I don't make rye all that often, though I have the flour, so I've been trying to use it.Looks great! Makes me wish I liked rye bread.
CD
Rye is my preferred bread for toast and lunchmeat sandwiches.
Thanks, this is the first swirled bread I've ever made, and I usually fail spectacularly at things like this, so I'm quite happy.
Very easy to put together, but a time-consuming process, because it comes down to making two loaves of bread.
First I made the rye dough, then the light dough (also failed to mention that it has rolled oats in it as well). At assembly time, I simply rolled the light dough out a little larger, about an inch larger all round, than I did the rye dough, then simply centered the rye atop the other and rolled it up as tightly as possible.
medtran49
Forum GOD!
Looks great! Makes me wish I liked rye bread.
CD
I don't like straight up rye either, but the marbled/swirled is okay when using in a sandwich. Still don't think I would like that either as simply toast or a piece of bread though.
Rye and pumpernickel are also my choices for fondue. 
Rye and pumpernickel are also my choices for fondue.
Wow, are we on different wavelengths on bread. I don't like pumpernickel, either.
CD
medtran49
Forum GOD!
I make a dark bread for croutons and fondue from a copycat recipe of the Outback Steakhouse bread. We sometimes eat that as just bread as well. Wonder how that would be as avocado toast?
Made myself a chicken sandwich for lunch, using that bread:
Tasteofspain_uk
Active Member
I baked this one back on Wednesday
I haven't touched it ever since because I need it to stale for a few days. My plan is to cook Torrijas tomorrow (a Spanish popular Easter sweet) and can't use fresh bread for this recipe.
I have been baking bread for over a year now and I think I am pretty good at it. Making nice shapes is a different story. Still need more practice
By the way: anyone knows the reason of the crack in the edge? It really annoys me.
I haven't touched it ever since because I need it to stale for a few days. My plan is to cook Torrijas tomorrow (a Spanish popular Easter sweet) and can't use fresh bread for this recipe.
I have been baking bread for over a year now and I think I am pretty good at it. Making nice shapes is a different story. Still need more practice
By the way: anyone knows the reason of the crack in the edge? It really annoys me.
It most likely is just steam escaping during the bake. You can try a couple of slashes across the top just before you put it in the oven. That'll give the steam an easier path to escape.
Tasteofspain_uk
Active Member
Thank you TastyReuben! If you look carefully the top of the bread you will see the slashes. For some reason they close in the the oven as if were wounds in process of healing. No clue whatsoever, but tastes fine though
Thank you TastyReuben! If you look carefully the top of the bread you will see the slashes. For some reason they close in the the oven as if were wounds in process of healing. No clue whatsoever, but tastes fine though
What do you use to slash the bread? There are specialist tools such as grignettes which are basically razor blades.
I've had this cracking happen a few times even with 'slashing'. So I'm also looking for answers.
Ok, doing a little further research and asking on a dedicated bread forum, the number one answer I'm getting is that perhaps your bread hasn't proofed enough before going into the oven. This can result in a very enthusiastic oven spring, causing a split along the length of the bread.Thank you TastyReuben! If you look carefully the top of the bread you will see the slashes. For some reason they close in the the oven as if were wounds in process of healing. No clue whatsoever, but tastes fine though
Tasteofspain_uk
Active Member
I just use a common knife, making sure is sharp enough. It used to work in my previous bread makings.
Makes sense. Thank you so much.
Can I ask you all how do you do your risings? I usually do a 2h one after first kneading and 1h before baking.
It really depends on the bread, but for a basic sandwich loaf, I usually do a one hour rise, then shape it, into the loaf pan, and 30-45 minutes in that before going into the oven.
On the first rise, just use the recipe you're following as a guide, but check if the dough is ready by poking your finger into the dough a little. If the depression stays, it's ready to be shaped and risen a second time. If the depression starts to pop back out a little, it's not ready.
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